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Volumn 360, Issue 1, 1998, Pages 10-14

Stabilization against thermal inactivation promoted by sugars on enzyme structure and function: Why is trehalose more effective than other sugars?

(2) Sola Penna, Mauro a Meyer Fernandes, José Roberto a

a FEDERAL UNIVERSITY OF RIO DE JANEIRO (Brazil)

Author keywords

Enzyme; Osmolyte; Protection; Thermal inactivation; Trehalose

Indexed keywords

FRUCTOSE; GLUCOSE; MALTOSE; SUCROSE; SUGAR; TREHALOSE;

ARTICLE; ENZYME INACTIVATION; ENZYME STABILITY; ENZYME STRUCTURE; HYDRATION; HYDROGEN BOND; MOLECULAR SIZE; PRIORITY JOURNAL; SOLVATION; THERMOSTABILITY;

EID: 0032441482 PISSN: 00039861 EISSN: None Source Type: Journal
DOI: 10.1006/abbi.1998.0906 Document Type: Article

Times cited : (281)

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